INGREDIENTS
3/4 cup
Pumpkin puree
4
Eggs
2 cups
Almond flour
1 1/2 tsp
Baking powder
1 tbsp
Cinnamon
1 dash
Cinnamon
1/2 cup
Coconut flour
1 tsp
Nutmeg
1/2 tsp
Salt
2 tsp
Vanilla
1/4 cup
Pumpkin seeds
1/4 cup
Butter
3 oz
Cream cheese
2 Teaspoons Erythritol